The signature chile from New Mexico, available during August and part of September. They are grown only in the rich soil of New Mexico's Mesilla Valley, near the tiny town of Hatch. Long considered the best fresh chile pepper in the world, Hatch chiles are on the large side with heat levels that range from mild to extra hot. Their robust, earthy flavor comes through best by roasting until the skin blackens and blisters, then peeling it off. Perfect for making chile rellenos or chopping for salsas, sauces, chili dishes, and tamales.